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Salsa Cheesecake

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Member since 2008

Serves 8 | Prep Time 10 | Cook Time 40


2 packages (8 oz. size) cream cheese
2 cups shredded Jack cheese or Colby Monterey Jack cheese blend
2 cartons (8 oz size) sour cream
3 eggs
1 cup bottled mild or hot salsa
1 can (4.5 oz. size) diced green chile peppers, drained
***Assorted Toppings***
chopped tomato
sliced pitted ripe olives
chopped green sweet pepper
sliced green onions
snipped fresh cilantro or parsley

Preheat oven to 350.

For filling, in a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth.

Add Jack cheese and 1 carton of sour cream; beat until combined.

Add the eggs all at once, beating on low speed just until mixture is combined.

Pour filling into a 9" springform pan.

Place pan in a shallow baking pan.

Bake in a preheated oven for 35-40 minutes or until center of cheesecake appears nearly set when shaken.

Place pan on a wire rack.

Spoon remaining carton of sour cream onto hot cheesecake.

Let stand about 1 minute to soften.

Carefully spread over top.

Cool cheesecake thoroughly.

Cover and refrigerate for at least 4 hours or up to 24 hours before serving.

To serve, remove the side of the pan.

Sprinkle cheesecake with assorted toppings.

Pairs Well With


This first time I made this, everyone was so impressed! It looks so elegant for a party and everyone raves about it and asks me to make it to bring to parties. You can use whatever toppings you would like but I never forget to add my cilantro on top. Easy and Beautiful!

Serve with crackers or tortilla chips or whatever you would like! Enjoy!!!

This sounds great.,How many does it serve?

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